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Home » Savory » Fresh Watermelon Mozzarella Salad

Fresh Watermelon Mozzarella Salad

Published: Sep 15, 2020 · Modified: Dec 28, 2020 by Mara · This post may contain affiliate links - as an Amazon Associate I earn from qualifying purchases.

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Fresh Watermelon Mozzarella Salad is a delicious way to enjoy the freshest ingredients summer has to offer.

Overhead photo of Hand holding Watermelon Mozzarella Salad on a white plate, with one salad and limes sliced into circles in the background

While watermelon season comes to an end. I'm celebrating one of my favorite summer fruits by giving you a recipe for a Fresh Watermelon Mozzarella Salad. It's cut into an inch thick slab and topped with slices of fresh mozzarella. Finished with watercress, basil leaves, lime juice, and flaky sea salt. The salad is surrounded with balsamic glaze, olive oil and pine nuts. The inspiration for this salad is from Katie's Pizza and Pasta.

I've mention Katie's Pizza and Pasta many times as it is one of my favorite restaurants. Burrata, Prosciutto, and Peaches Plate and Crenshaw Melon, Prosciutto & Burrata are two recipes also inspired by dishes I've eaten from there. Every summer they have a watermelon salad on their menu and every time it's slightly different from the previous year. This year, their watermelon salad has marinated cucumber, blueberries, feta, a handful of fresh herbs, pine buts, and aged balsamic.

My Fresh Watermelon Mozzarella Salad is similar to their version from a few years ago. Except I use mozzarella instead of feta. I personally like the creaminess compared to the strong flavor of feta. I also use add in lime juice to add acid to the dish, olive oil as another source of fat, and balsamic glaze instead of balsamic vinegar. The glaze is sweet and tangy. Compared to balsamic vinegar which is sharper in flavor. Watercress gives the salad spice and pepperiness. Pine nuts a buttery crunch. Finally, basil gives the salad a robust pungent flavor with a bit of peppery and a touch of anise flavor.

  • Overhead of 1 white plate with watermelon mozzarella salad with lime wedges in the background on the top

How to Make Fresh Watermelon Mozzarella Salad

  1. Cut an 8 oz mozzarella ball into 10 slices. Cut 1 lime into ¼ quarters. Set aside.
  2. On one plate, set one watermelon slab down. On top, add ½ of the mozzarella slices. Then, add on roughly ½ cup of watercress and 3 basil leaves. Drizzle balsamic glaze and olive oil around the plate (add more on top of salad if you desire). Top with 1 tablespoon of pine buts. Generously sprinkle with flaky sea salt. Place 2 lime wedges on the side. Repeat with the other watermelon slice.
  3. Squeeze lime on top of the salad and enjoy immediately.
  • Overhead of two plated watermelon mozzarella salad with lime cut into circle surrounding the plates
Overhead of 1 white plate with watermelon mozzarella salad with lime wedges in the background on the top

Fresh Watermelon Mozzarella Salad

Mara
What better way to celebrate watermelon season with a stunning watermelon salad. It's plated beautifully and topped with mozzarella, watercress, basil, flaky sea salt and lime juice and surrounded by balsamic glaze, olive oil and pine nuts. This could serve 2 as an entree and would be delicious with grilled or roasted chicken OR you can serve as a side salad and split the slabs in ½ half. Either way, you have an impressive salad that tastes like summer times and good times.
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Prep Time 10 mins
Total Time 10 mins
Course Salad
Servings 2 people
Calories 421 kcal

Ingredients
  

  • 2 seedless watermelon slabs* cut 1 inch thick
  • 8 oz mozzarella ball
  • 1 lime
  • 1 cup watercress
  • 6 basil leafs
  • 2 tablespoon pine nuts
  • balsamic glaze
  • olive oil
  • flaky sea salt

Instructions
 

  • Cut an 8 oz mozzarella ball into 10 slices. Cut 1 lime into ¼ quarters. Set aside.
  • On one plate, set one watermelon slab down. On top, add 5 of the mozzarella slices. Then, add on roughly ½ cup of watercress and 3 basil leaves. Drizzle balsamic glaze and olive oil around the plate (add more on top of salad if you desire). Top with 1 tablespoon of pine buts. Generously sprinkle with flaky sea salt. Place 2 lime wedges on the side.
  • Repeat with the other watermelon slice. Squeeze lime on top of the salad and enjoy immediately.

Notes

*Carefully cut the watermelon into (2) 1 inch thick slices and trim away the rind leaving only the watermelon flesh.
Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition

Calories: 421kcal | Carbohydrates: 9g | Protein: 23g | Fat: 31g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 90mg | Potassium: 150mg | Fiber: 2g | Sugar: 11g | Vitamin A: 606IU | Vitamin C: 29mg | Calcium: 436mg | Iron: 1mg
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Hi, I’m Mara! The home baker and cook behind Make With Mara. This is where I share my love of recipe testing, plating, and all things tasty. Let’s crEATe something delicious together! More about me →

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